The Tasting Panel magazine

March 2013

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Page 34 of 148

TASTING WITH . . . Carol Teich Manager, Napa Valley Grille, Los Angeles, CA Room to Play W hile Executive Chef Taylor Boudreaux changes his sustainable, locally-sourced seasonal menu four times a year, Carol Teich, Manager at Napa Valley Grille, keeps up her beverage program to relect seasons, trends and her customer���s taste buds. Teich is Korean and was born and raised in Brazil; she is married to an American chef. ���I have been exposed to many different cultures,��� she offers, and adds that she also speaks Portuguese, Korean and Spanish. ���This helps me keep an open mind about the world of wine and spirits.��� A graduate of Pasadena���s Cordon Bleu, her restaurant career started in the kitchen as a line cook at the Ritz Carlton/Marina del Rey, where she met her husband. ���We started dating and began this dream of someday opening our own restaurant, so I thought I���d better learn the business end at the front of the house, since his talent was deinitely in the back.��� Teich���s wine list is California-only, exceptions made for some champagnes. Although the restaurant���s name implies one region, ���we wanted to open up the wines stylistically and not be limited to Napa Valley,��� Teich notes. ���While Napa still accounts for at least 50 percent of the list, there are so many other wine-growing areas that must be explored! I have some room to play, so I take advantage of that option.��� ���Meridith May 34 / the tasting panel / march 2013 PHOTO: ERICA BARTEL Carol Teich runs the wine and cocktail program at the popular��� and long-lived���Napa Valley Grille in L.A.���s

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